Berry-licious Heart Cakes with Strawberry Coulis
Course: Dessert
Prep Time: 25 minutes minutes
Cook Time: 3 minutes minutes
Total Time: 28 minutes minutes
Servings: 270 grams
Artfully plated dessert cakes enhanced by a pleasantly tart berry flavour.
Print Recipe
Equipment
- Stove Top
- Refrigerator
Ingredients
Cake
- 200 grams sponge crumbs
- 400 mL milk
- 4 scoops A Shape It
Raspberry
- 500 g raspberries
- 4 tbsp caster sugur or to taste (70g)
- 3 scoops A Shape It
- 1 tsp ThickPlus
Strawberry Coulis
- 1 punnet strawberries
- sugar to taste
Instructions
Cake
- Place milk and Shape It in a saucepan, bring to the boil, then simmer for 2 minutes.
- Pour over cake crumbs and gently mix well.
- Place a spoonful of the cake mix into the bottom of the mould.
- Join two of the raspberry spheres to form a ball and place on top of the cake mix.
- Place the remaining cake mix into the mould.
- Smooth off top and repeat until all mixture used.
- Cover and refrigerate until set.
Raspberry
- Place all ingredients in a food processor and puree until smooth, scraping down sides as required.
- Remove any seeds by passing through a sieve (refer to page 10).
- Transfer to a saucepan, bring to the boil over medium heat and simmer gently for 2 minutes, stirring occasionally.
- Pour into the prepared mould or container, cover with cling film or mould, lid and refrigerate until set.
- Portion as desired and arrange on a plate or platter.
Strawberry Coulis
- Puree together, then sieve to remove seeds.
- Cover and refrigerate until ready to serve.
Notes
Hints & Tips
Try sprinkling your heart cakes with meringue dust! Simply blend a couple of meringues until they form a powder, and store it in an airtight jar until you're ready to use it.